Ruth H.
My daughter asked why I stopped buying bread. Showed her this recipe.
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Oat Bread with Zucchini
A flour-free yeasted oat bread with zucchini, pumpkin and sunflower seeds. Flavored with curry, dried garlic and dried tomatoes for a savory loaf.
3.9(7 reviews)
30 min prep / 30 min total
105 kcal
3.5g protein
12 servings
EasyWatch How to Make This
Click to play video
Ingredients
Ingredients updated to metric measurements
- 300 gzucchini
- 200 mlwater
- 5 gdry yeast
- 150 grolled oats
- salt
to taste
- black pepper
- curry powder
- dried garlic
- 1 tspdried tomatoes
- 30 mlolive oil
- 20 gpumpkin seeds
- 20 gsunflower seeds
- 175 grolled oats
extra
- cumin seeds
for topping
Instructions
Blend zucchini with water
Add dry yeast and let activate
Mix with oats, salt, pepper, curry, dried garlic and dried tomatoes
Add olive oil and fold in pumpkin and sunflower seeds
Add extra oats to thicken into a dough
Let rise in a warm place
Grease a loaf pan and transfer the dough
Sprinkle with cumin seeds
Bake until golden
Rate This Recipe
7 reviews
Page 1 of 1, 7 reviews
Anastasia T.
My husband and I appreciate recipes without additives.
Teresa W.
Tried it today. My whole family eats on an oat basis now.
Sofia M.
Did not know what to do with summer zucchini. Now I do.
Patty A.
I have eczema and cannot eat wheat flour. Oat-based breads changed my mornings. My skin improved too.
Lucie B.
Used cooking water from zucchini. No need to waste vitamins.
Maija F.
Loads of garden zucchini. Now I know what to do with them.
